Vegan Boursin Cheese with Garlic & Herbs
If you’re craving vegan Boursin for your cheese plate, this recipe will make the perfect dairy-free dupe.
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With fresh, vibrant herbs and a deep roasted garlic flavour, creamy garlic and herb cheese is a popular option for any cheese board and this vegan Boursin recipe is sure to be a crowd-pleaser.
This cashew-based vegan Boursin dupe is surprisingly easy to make, although the recipe does require a lot of time to soak the cashews and set the cheese – a perfect excuse to put your feet up and relax for a while!
How to soak cashew nuts
It’s important to soak your cashew nuts for at least 8 hours (ideally overnight) to ensure that they’ll have the perfect consistency to make a smooth, spreadable cheese.
Additionally, soaking nuts can help to break down phytic acid, making them easier to digest. Avoid soaking your cashews for too long, as this can give them a bitter taste.
To soak cashews, place them into a container with water. Your cashews should sit 1-2 cm below the waterline. Cover the container and leave in a refrigerator to soak for at least 8 hours, and no more than 24 hours.
If you’re in a pinch, it is possible to speed up the process by microwaving the cashew nuts.
To do so, place your cashews and water in a covered microwavable container and cook for 2 minutes. Leave to sit for at least 20 minutes then drain and rinse as below.
Soaked cashews should have a duller colour than the raw nuts, and should be easy to break apart by hand.
How to serve vegan garlic and herb cheese
The vegan Boursin dupe made in this recipe is a great addition to a plant-based cheese board or charcuterie plate, and is the perfect consistency to spread on crackers.
It’s a vegan cheese that can be enjoyed for a variety of occasions, from a sunny summer picnic to a fancy New Year’s Eve party.
It can even be used in other vegan recipes. Try it crumbled roughly over salads, stirred into pasta, or use it to add a cheesy, herby flavour to mashed potatoes.
Prep Time: 45 minutes, plus time to soak and set
- 0.125 0.125 small head garlic
- 0.5 0.5 Tbsp fresh chives, chopped
- 0.375 0.375 Tbsp fresh parsley, chopped
- 18.75 18.75 g raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 3.125 3.125 g unsweetened coconut flakes, soaked in water for 15 minutes, rinsed and drained
- 0.03125 0.03125 tsp sea salt
- 0.5 0.5 Tbsp water (if needed)
- 0.125 0.125 tsp garlic powder
- 0.375 0.375 Tbsp fresh lemon juice
- Preheat oven to 200°C/450°F/Gas 6. Cut off the top of the garlic head to just expose the cloves inside, and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line a mould with cling film. Sprinkle the bottom with two tablespoons of each herb, reserving the remaining herbs.
- Meanwhile, in a food processor, blitz the cashew pieces, coconut flakes and salt until fairly smooth. Add a little water to help it along, if needed.
- Squeeze the cloves from the roasted garlic and add to the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined. Then stir through the rest of the fresh herbs.
- Add the mixture to the prepared mould, pressing the cheese down into the herbs and cling film. Tap the mould on the counter to level the top and release any air bubbles. Cover the cheese with cling film, place in the refrigerator and leave to set overnight.
- Once set, gently tug at the cling film to remove the cream cheese from the mould. Serve immediately with bread or crackers, or keep the cheese in an airtight container for up to one week.
Nutritional information per serving (35g): Calories 127, Fat 9.2g, Saturates 2.3g, Sugars 2.5g, Salt 0.22g
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